Name: Vegetable and Chicken Curry
Cook time: 1 1/4 hr
Total time: 1 3/4 hr
Yield: Makes 6 servings
Ingredients: 3 large stalks lemongrass; 4 large garlic cloves, coarsely chopped; 1 (3- to 4-inch) dried hot red chile, seeds removed and chile crumbled; 1 (1/2-inch) piece fresh or frozen turmeric (thawed if frozen), peeled; 2 1/2 cups plus 4 to 5 tablespoons water; 6 whole star anise; 1 (13 1/2- to 14-ounce) can unsweetened coconut milk; 1/4 cup unsalted roasted peanuts; 1 tablespoon Thai red curry paste (preferably Mae Ploy brand); 1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch pieces; 1/4 cup Asian fish sauce (preferably 3 Crab brand); 1 1/2 tablespoons sugar; 1/2 teaspoon salt; 1 tablespoon creamy peanut butter; 2 1/2 cups 1-inch pieces peeled and seeded buttercup squash (from a 1 1/2-lb piece of squash); 2 cups 1-inch pieces peeled sweet potato (1 pound); 2 cups chopped sweet onion (1 pound); 1 1/2 cups chopped red bell pepper (1 1/2 medium); 1 1/2 cups chopped green bell pepper (1 1/2 medium); 1 1/2 cups 1-inch pieces peeled yellow-fleshed potato such as Yukon Gold (3/4 pound); 1 1/2 cups 1-inch pieces carrot (6 medium); 1 1/2 cups trimmed and halved green beans (6 ounces); Accompaniments: jasmine rice and sliced warm French bread

This Cambodian curry is traditionally made with beef, but Mao Sokhen says his American friends prefer the chicken variation. Though you can use any brand of Thai red curry paste and Asian fish sauce for this recipe, Mao likes the brands recommended below because he finds they produce a dish that is closer to classic Cambodian flavor.

Cooks' note:

·Curry can be made 1 day ahead, cooled, uncovered, then chilled, covered.

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